Low and Slow Banana Ketchup Glazed Baby Back Ribs

For the Seasoned Baby Back Ribs: 

• 1 Full rack of ribs, bone in and skin removed
• 3 TBSP garlic powder
• 3 TBSP onion powder
• 5 TBSP brown sugar
• 1 TBSP smoked paprika powder
• 1 TBSP ground ginger
• 1 TBSP black pepper
• Pinch of saffron (the little jars at trader joes are the best and most affordable)
  

For the Banana Ketchup Glaze:

• 1 Cup banana ketchup, Jufran brand
• ¼ Cup regular coke
• 2 TBSP low sodium soy sauce
• 1 and ½ TBSP fresh minced garlic
• 2 TBSP dry red wine (merlot, cabernet or pinot noir)
  

For Serving with: 

• Sukang Maasim (white spiced vinegar), for serving (optional), (Datu Puti brand. It can be purchased from seafood city or amazon)
• Steamed white jasmine rice, for serving with (optional)
  
  

1. Make your ribs rub by combining: garlic powder, onion powder, brown sugar, smoked paprika, ground ginger, black pepper and saffron. Mix well and set aside.
2. Remove ribs from its package and pat dry. You want to start by removing its membrane by flipping it over so the bones are faced up. Take a paring knife and face the knife so it's on its side and the sharp end is facing to the side, not down. Cut a little slit by carefully wiggling the knife along the membrane to help lift it up. Once you can get a good grip on it, peel it entirely off from end to end. NOTE: some places like Whole Foods do this for you, so you might purchase it and it will already be taken off for you.
3. Once the membrane is off then remove as much of the fat as you can and as you would like on both sides. I like to try and remove as much fat as possible to expose and get as much meat as possible. You can do this to your liking.
4. Pat your ribs dry one more time and then generously season your ribs with the rub on both sides. Make sure to really rub and press the seasoning into the protein.
5. Cover with plastic wrap and place in the fridge for at least 30 minutes and up to 24 hours.
6. When ready to cook, preheat your oven to 300. Remove plastic wrap and tightly cover the ribs with foil. Place ribs in the oven. Cook at 300 for 2 hours and 30 minutes.
7. While your ribs are cooking, make your sauce. In a bowl add: banana ketchup, coke, soy sauce, minced garlic and dry red wine. Set aside.
8. When the 2 hours and 30 minutes are up, uncover and begin basting your ribs with your sauce mixture. Add an additional 30 minutes and switch your oven to broil on low. Broil the basted ribs on low for 30 minutes uncovered.
9. When the full 3 hours are up, remove from heat and let cool for 5-10 minutes. Cut and serve immediately.
10. Serve with extra sauce if you have any left over, some spiced vinegar and steamed white rice.
11. ENJOY!